Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Heat about 1 1/2 tablespoons of the EVOO in a sauce pot over medium heat. Add the potatoes, carrots, celery, and onions to the pot as you chop them.
Step 2
Season with the bay leaf, thyme, and salt and pepper and cover the pot to sweat the vegetables for 10 minutes. Uncover the pot and stir in the tomato paste for 1 minute. Make a well in the center of the pot and add the butter. When the butter is melted, stir in the flour for 1 minute more, then add the stock. Bring the stew-gravy to a simmer and reduce the heat to low. Cook for 5 minutes more, or until the vegetables are tender. Discard the bay leaf.
Step 3
While the vegetables cook, mix the meat with parsley, Worcestershire, and salt and pepper. Form 4 large patties that are thinner at the center and thicker at the edges for even cooking. Heat the remaining 1/2 tablespoon of EVOO in a large cast-iron or nonstick skillet over medium-high heat. Cook the patties for 8 minutes, turning once, for pink centers, a minute less for rare, or 2 minutes more for well-done.
Step 4
While the meat cooks, toast and butter the muffins.
Step 5
Place the burgers on muffin halves on plates and spoon the stew over top. Garnish with cheese crumbles and chives, if you like.
